Paalkatti Chettinad Curry Recipe -Chettinad Style Paneer Kurma Recipe
Paal-katti Chettinad Curry Recipe is a paneer gravy recipe made in a Tamilnadu Chettinad style. Bursting with flavours this recipe is must try. Serve along with phulkas for your next dinner.
Paalkatti Chettinad Curry Recipe (Chettinad Style Paneer Kurma Recipe) is a recipe that has been originated from the traditional Chettinad style curry. The authentic Chettinad masala is prepared by roasting a blend of spices and blending it into a smooth paste and then adding it into the sauteed pearl onion and tomato to give it a rich and spicy flavor. The paneer is just simmered into the curry.
Palkatti is a Tamil word which refers to the process of how a cottage cheese or paneer is made. It literally means "milk that is held".
Serve your spicy Paalkatti Chettinad Curry Recipe along with Tawa Paratha and Carrot Cucumber Tomato Salad with Lemon and Coriander for a weekday dinner.
If you are looking for more paneer recipes here are some of our favorites:
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4 Servings
Ingredients
- 250 grams Paneer (Homemade Cottage Cheese) , cubed
- 1/2 cup Pearl onions (Sambar Onions) , quartered
- 1 Tomato , chopped
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 tablespoon Red Chilli powder
- Salt , to taste
- Oil , for cooking
- 2 sprig Curry leaves For Chettinad paste
- 2 tablespoon Coriander (Dhania) Seeds
- 3 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 teaspoon Whole Black Peppercorns
- 3 Kalpasi leaves
- 2 Star anise
- 6 Dry Red Chilli
- 1 teaspoon Poppy seeds
- 1/2 cup Fresh coconut , grated For garnish
- 2 Green Chillies , slit
- 1 sprig Curry leaves
- Coriander (Dhania) Leaves , a small bunch finely chopped
How to make Paalkatti Chettinad Curry Recipe -Chettinad Style Paneer Kurma Recipe
To begin making Paalkatti Chettinad Curry Recipe (Chettinad Style Paneer Kurma Recipe) by roast the ingredients listed under Chettinad paste.
In a Preheated pan add all the ingredients, cinnamon, cloves, cardamom ,peppercorn, kalpasi leaves, star anise, poppy seeds dry red chillies and grated coconut.
Saute and roast them until the coconut turns golden brown. Cool it down and blend it using a grinder to a nice smooth paste by adding a little water.
The next step is to heat a nonstick shallow pan and add oil, once it is heated up add mustard seeds and asafoetida (hing), let it splutter for few seconds.
Then add garlic, onions saute till it is nice and brown. Add in the chopped tomatoes and fry till the raw smell goes away, you can add a little salt to make it cook faster.
Once done add the paneer along with the paste and give it a stir. Add water and cover the pan cook it for some time, like for about 3 minutes.
Open the lid and add the chopped coriander to Paalkatti Chettinad Curry and give it a stir.
Serve your spicy Paalkatti Chettinad Curry Recipe along with Tawa Paratha and Carrot Cucumber Tomato Salad with Lemon and Coriander for a weekday dinner.
